Brown butter changed the way I bake. The first time I made these vanilla brown butter cupcakes, I realized just how much flavor a little extra care could bring to a simple treat.
The nuttiness of browned butter paired with the warm aroma of vanilla makes these cupcakes stand out from any ordinary vanilla cake.
Whether you’re baking for a party, gifting a friend, or just treating yourself on a quiet afternoon, this recipe delivers bakery-worthy results—moist, flavorful, and topped with the silkiest brown butter frosting.
Why You’ll Love This Recipe
Brown butter magic – adds nutty depth to both the cupcakes and the frosting
Uses real vanilla bean for maximum flavor
Moist and fluffy texture thanks to buttermilk and oil
Cream cheese or sour cream frosting – you get options!
Perfect for celebrations or elevating a regular day
What You’ll Need (Ingredient Highlights)
Brown butter – made from unsalted butter and vanilla bean
Cake flour – gives the cupcakes a soft crumb
Buttermilk or kefir – keeps the cake moist
Eggs – provide structure and help create airiness
Powdered sugar & cream cheese (or sour cream) – make up the luscious frosting
Pro Tips Before You Start
Make the brown butter ahead and chill to firm, but not hard
Use room temperature ingredients for a smoother batter
Don’t skip scraping down the bowl—reverse creaming needs extra care
Use a cookie scoop for evenly portioned cupcakes
Let cupcakes cool fully before frosting to prevent melting
How to Make Vanilla Brown Butter Cupcakes
Step 1: Prepare the Brown Butter
Melt butter in a pan over medium-low heat with split vanilla bean and its seeds. Stir frequently.
Once you see golden brown bits forming at the bottom, remove from heat and strain into a heatproof bowl.
Discard the vanilla pod. Chill the butter until firm but still soft.
Scoop out 90g for the cake batter. The rest will be used for the frosting.
Step 2: Make the Frosting
In a mixing bowl, beat softened brown butter with cream cheese or sour cream until smooth.
Add vanilla and salt. Slowly add sifted powdered sugar and beat until fluffy.
If the frosting is too thick, add a splash of milk. If it’s too soft, chill before piping.
Step 3: Make the Cupcake Batter
Preheat oven to 350°F and line a muffin tin with 12 cupcake liners.
In a stand mixer, combine cake flour, sugar, baking powder, and salt.
Add 90g of chilled brown butter and mix on low until it resembles damp sand.
Add eggs one at a time, mixing well after each addition.
Then add vanilla extract, oil, and buttermilk. Mix until smooth, scraping down the bowl thoroughly.
Step 4: Bake and Cool
Divide batter evenly among the liners. They should be nearly full.
Bake for 20 minutes or until they spring back when lightly touched. Let them cool completely before adding frosting.
What to Serve It With
Coffee or tea for an afternoon pick-me-up
Fresh berries or a berry compote on the side
Dusting of cinnamon or nutmeg for a warm finish
Drizzle of caramel or melted chocolate for extra indulgence
Vanilla ice cream to double the delight
Variations / Substitutions
Replace cream cheese with sour cream in frosting for tang
Use almond or maple extract for a unique twist
Add mini chocolate chips to the batter
Make it gluten-free using a 1:1 GF flour blend
Turn into a layer cake—double the recipe and adjust baking time
Storage & Leftovers
Store frosted cupcakes in an airtight container at room temp for 1 day
Refrigerate for up to 4 days (bring to room temp before serving)
Freeze unfrosted cupcakes for up to 2 months
Frosting can be made ahead and chilled—soften before using
Avoid leaving frosted cupcakes in warm environments
FAQs
Can I brown the butter in advance?
Yes! Make the brown butter up to a week ahead and store it in the fridge. Just let it soften slightly before using.
What does reverse creaming do?
It coats the flour in fat, which limits gluten development and leads to a tender, tight crumb—perfect for cupcakes.
Can I use regular flour instead of cake flour?
You can, but cake flour gives a softer texture. If subbing, remove 2 tbsp from every cup of flour and replace with cornstarch.
Do I need a stand mixer?
Not required, but highly recommended for reverse creaming. A hand mixer works with a little extra care.
Can I make this without the vanilla bean?
Yes. Use 2 tsp of good-quality pure vanilla extract instead, but the flavor won’t be quite as complex.
How do I know when the cupcakes are done?
They should spring back when gently pressed, or a toothpick inserted in the center should come out clean.
Final Thoughts
These cupcakes are a reminder that something as simple as vanilla can be anything but boring.
Brown butter takes the flavor to the next level, and the silky frosting ties everything together perfectly.
Whether for a birthday, a bake sale, or a personal treat, these vanilla brown butter cupcakes are sure to make anyone smile—and reach for seconds.
Full Recipe Card (Ingredients + Instructions)
Ingredients
For the cupcakes:
3 sticks (339g) unsalted butter (cold is fine)
1 vanilla bean, split
220g (1½ cups + 2 tbsp) cake flour
200g (1 cup) granulated sugar
2 tsp baking powder
½ tsp fine sea salt
1 tsp pure vanilla extract
90g browned butter (from above)
1 tbsp canola oil or any flavorless oil
3 large eggs
160g (⅔ cup) buttermilk or kefir
For the frosting:
Remaining brown butter (~200g)
113g cream cheese (or 60g sour cream)
2 tsp vanilla extract
½ tsp fine sea salt
360g (3 cups) powdered sugar
Milk as needed for consistency
Instructions
Brown the butter: Melt butter with vanilla bean and seeds over medium-low heat until golden brown bits form. Strain, discard pod, and chill until firm.
Make frosting: Beat brown butter with cream cheese or sour cream. Add vanilla, salt, and powdered sugar. Mix until smooth. Add milk if needed.
Make cupcake batter: Preheat oven to 350°F. Line 12-cup tin. Combine dry ingredients with 90g brown butter until sandy. Mix in eggs, then vanilla, oil, and buttermilk until smooth.
Bake: Divide batter evenly and bake for 20 minutes. Let cool completely.
Frost and enjoy.
